10 grams semolina
10 grams Oats
20 grams onion
20 grams tomato
20 grams capsicum
1 tablespoon finely chopped coriander
1 teaspoon green chili paste
1/4 teaspoon cumin seeds
1/4 teaspoon asafoetida (hing)
Salt to taste
½ teaspoon olive oil for greasing and cooking
Soak suji or semolina & oats in water and set aside for 10 minutes.
Mix curd, salt and red chili powder to soaked suji and mix the batter.
Add some water, if required. Its consistency should neither be too thick nor too thin.
Heat a pan and spread the batter gently over it. Sprinkle veggies and press it with spatula.
Add oil around the edges and cook until done on medium heat.
When the edges start leaving the pan then flip it. Cook until the veggies are done.
Flip back and cook until the uttapam turns slightly crisp. Serve hot and warm with homemade chutney or sambhar.